Recipes

Lemon Meringue Croissant

European Pastry 

Lemon Curd

WeightIngredientProduct Code
160 gmRavifruit Lemon Puree or Fresh Lemon Juice100046
1 no.RedMan Eggs12088
65 gmRedMan Fine Sugar1416
10 gmRedMan Custard Powder219
50 gmRedMan Unsalted Butter68328

Directions

  1. In a bowl, whisk the eggs and the sugar, followed by the custard powder.
  2. In a pot, bring the lemon puree to a boil. Then pour half into the egg mixture and whisk well.
  3. Transfer everything back into the pot. Whisk and cook over a medium flame until the curd thickens and comes to a boil.
  4. Remove from heat and whisk in the butter.
  5. Let chill in the fridge before us

Meringue

WeightIngredientProduct Code
30 gmRedMan Egg White12089
20 mlWater
64 gmRedMan Fine Sugar1416

Directions

  1. Combine the water and sugar in a pot and bring to a boil.
  2. While the syrup is boiling, whisk the egg white on low speed on the stand mixer.
  3. Once the syrup reaches 118 degree celsius, remove from the heat and pour the syrup into the egg white gradually, whisking on medium speed.
  4. Once all the syrup is in, whisk on high speed till stiff peaks and the meringue has cooled down.


Assembly

  1. Defrost the frozen croissant in the fridge for at least 2 – 3 hours.
  2. Make a makeshift proofer by placing a bowl of hot boiling water into the bottom of the oven. Leave the oven switched off.
  3. Place the defrosted croissant on a baking tray and let proof in the oven for 30 minutes to an hour until 1.5 times the original size.
  4. Once proofed, egg wash the croissants lightly then bake at 175 degrees (fan) 185 (without fan, top & bottom heat) for 20 to 22 minutes.
  5. Using a knife, poke a hole on the bottom of the croissant.
  6. Transfer the chilled lemon curd into a piping bag and pipe into the croissant.
  7. Spread the meringue onto the filled croissant with a spatula.
  8. Torch the meringue lightly.

Recipes

Ondeh Croissant

European Pastry 

Servings:
3 People

Yield:
3 Croissants

Prep Time:
2 hrs

Cook Time:
30 min


Ondeh Croissant (Pandan Pastry Cream)

WeightIngredientProduct Code
120 mlRedMan UHT Milk103602
80 mlRedMan Conutsu Syrup51142
1 tspRedMan Pandan Flavour67771
20 gmEgg Yolk12089
20 gmRedMan Fine Sugar1416
6 gmRedMan Plain Flour1242
6 gmRedMan Corn Flour219
10 gmRedMan Unsalted Butter68328

Directions

  1. In a bowl, whisk the yolk and sugar together until combined. Followed by the plain flour and corn starch.
  2. In a pot, bring the milk, Conutsu and pandan to a boil.
  3. Pour half of the hot milk into the yolk and whisk well.
  4. Pour the yolk mixture back into the pot and cook while whisking till the custard thickens and comes to a boil.
  5. Remove from heat and whisk in the butter.
  6. Transfer the custard into a bowl and let it cool in the fridge until completely cold.

Ondeh Croissant (Gula Melaka Filling)

WeightIngredientProduct Code
25 gmRedMan Desiccated Coconut231
25 gmRedMan Conutsu Syrup51142

Directions

  1. In a bowl, whisk the yolk and sugar together until combineIn a bowl, mix both ingredients together.

Assembly

  1. Defrost the frozen croissant in the fridge for at least 2 – 3 hours.
  2. Make a makeshift proofer by placing a bowl of hot boiling water into the bottom of the oven. Leave the oven switched off.
  3. Place the defrosted croissant on a baking tray and let proof in the oven for 30 minutes to an hour until 1.5 times the original size.
  4. Once proofed, egg wash the croissants lightly then bake at 175 degrees (fan) 185 (without fan, top & bottom heat) for 20 to 22 minutes.
  5. Let the croissant cool completely at room temperature.
  6. Slice the croissant halfway through in the middle.
  7. Fill with the pandan custard and gula melaka filling.
  8. Glaze the top with syrup and coat with desicated coconut.

Recipes

Breakfast Croissant

European Pastry 

Servings:
3 People

Yield:
3 Croissants

Prep Time:
2 hrs

Cook Time:
1 hr


WeightIngredientProduct Code
3 pcsFrozen Croissant Dough106562
12 slicesChicken Pepperoni
3 nos.RedMan Eggs12088
120 gmMozzarella Cheese105018
30 gmRedMan UHT Milk (Egg Wash)103602
1pcRedMan Egg (Egg Wash)12088

Directions

  1. Let the croissant defrost in the fridge for at least 2 – 3 hours.
  2. Make a makeshift proofer by placing a bowl of hot boiling water into the bottom of the oven. Leave the oven switched off.
  3. Place the defrosted croissant on a baking tray and let proof in the oven for 30 minutes to an hour until 1.5 times the original size.
  4. Once proofed, egg wash the croissants lightly then bake at 175 degrees (fan) 185 (without fan, top & bottom heat) for 20 to 22 minutes.
  5. Let the croissant cool then cut a hole in the middle.
  6. Dip the bottom of the croissant with egg wash and some on the inside.
  7. Place the mozzarella cheese, pepperoni slices and egg into the dipped croissant.
  8. Bake the filled croissants at 165 degrees for 15 to 20 minutes.
  9. Garnish with parsley flakes and serve warm.